Sous Vide Beef Tenderloin Recipe
Discover how to perfectly cook a delicious Sous Vide Beef Tenderloin with our step-by-step recipe. Learn the secrets to tender, juicy beef!
- Prep Time: 15 minutes
- Cook Time: 2-4 hours
- Total Time: 2-4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide, Searing
- Cuisine: International
Ingredients
Scale
- 5 lb (1.13 kg) center cut beef tenderloin, tied with twine
- kosher salt
- freshly cracked black pepper
- 1 tbsp (15 ml) vegetable oil
Instructions
- Generously coat the beef tenderloin with kosher salt and cracked black pepper.
- Place the seasoned tenderloin into a vacuum seal bag and use a vacuum sealer to seal it. If a vacuum sealer isn’t available, use another method to remove the air.
- Prepare your immersion circulator in a water bath container and add the tenderloin. Fill the container with water, ensuring it falls between the minimum and maximum levels.
- Set the immersion circulator to 133°F for medium-rare doneness and cook the tenderloin for 2 to 4 hours, ensuring not to exceed 4 hours.
- Take the tenderloin out of the water bath and the bag. Thoroughly dry it using paper towels or a clean dish cloth. Cut off the twine.
- Heat a cast iron skillet on high until it starts to smoke. Pour the vegetable oil into the skillet, and once it’s hot, add the tenderloin, browning each side for 30 seconds to a minute.
- Place the tenderloin on a cutting board and allow it to rest for 3 to 5 minutes before slicing it into 3/4 inch thick pieces.
- Enjoy with a compound butter, such as blue cheese butter.
Notes
- Tie twine around the beef tenderloin to maintain its shape during cooking.
- Ensure the skillet oil is hot for a nice sear on the meat.
- Let the tenderloin rest before slicing to redistribute juices for a juicy, flavorful dish.
Nutrition
- Calories: N/A
- Fat: N/A
- Protein: N/A
Find it online: https://sousviderecipe.com/sous-vide-beef-tenderloin-recipe/